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Mexican White Rice (Arroz Blanco)

mex - rice2

This simple rice is great to serve with dishes that have a luscious sauce, or to absorb the heat in some of the spicier dishes.

  • 6 ServingsServings


  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 cups white rice
  • 2 cloves garlic, chopped fine
  • 1/4 cup cilantro, chopped
  • 1 tablespoon canned diced jalapenos (optional)
  • 4 cups chicken broth or 4 cups water with 4 teaspoons (optional) chicken soup powder
  • 1/4 cup blanched almonds (optional)
  • 1/8 cup currants (optional)


Heat canola oil in a deep rice pot over medium heat. Add onion and cook for 2 minutes or until translucent. Add rice, garlic, cilantro, and (optional) jalapenos. Stir and sauté for another minute or so. Add chicken broth. Bring to a boil, stirring occasionally. Reduce to simmer, cover, and cook for 25 minutes. Open the lid and see if there is still water in the bottom of the pan. If so, cook 5 minutes or so until absorbed. Do not stir rice until it is done.


Garnish with toasted almonds and currants (optional).

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